芽果糖【中文名】麦芽果糖【英文名】malto praline【香气特征】麦芽果糖有甜、焦糖气、红糖、带有轻微的焦香香韵的糖蜜样香气。有烘烤焦味、焦糖味、太妃糖和焙烤食品样味道并伴有轻微苦味的口感。【用途与应用】麦芽果糖存
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果糖，山梨醇，椰子油，大麦麦芽，硬脂酸(植物来源)，甜菜粉，黄原胶，苹果酸，天然香料，硬脂酸镁(植物源)和二氧化硅。
Fructose, Sorbitol, Coconut Oil, Barley Malt, Stearic Acid (vegetable source), Beet Powder, Xanthan Gum, Malic Acid, Natural Flavors, Magnesium Stearate (vegetable source) and Silica.
液体培养时，以果糖为碳源时菌丝干重值最大，麦芽糖次之。
The more suitable carbon sources for mycelial growth in liquid medium (mycelial dry weight) were fructose and maltose.
生物学测定结果表明：该菌可以很好地利用蔗糖、麦芽糖，对山梨醇、葡萄糖、果糖利用较好，甘露醇利用最差。
The biological test showed that these pathogens can utilize sucrose, maltose very well, utilize sorbierite, dextrose, levulose, while mannitol poorly.
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